Mother sauce | Espagnole | Brown sauce

BROWN OR ESPAGNOLE SAUCE :

It is made by thickening brown stock with roux . It is made with tomato puree and roasted Mirepoix for deeper colour . Demi-glaze is derrivative of brown stock and widely used for other brown sauce derrivative.

Recipe for Brown sauce :

Ingredients.          5 litre.               1 litre

Butter                     300 gram.        60 gram

Flour.                      350 gram.        70 gram

Tomato puree.      150 gram.         30 gram

Brown stock.           8 litre.            1 1/4 litre

Butter.                     75 gram.          15 gram

Carrots.                   350 gram.        70 gram

Onions                     350 gram.        70 gram

Parsley,celery,bayleaf.  10 gram.    3 gram

Method of preparation :-

• Prepare brown roux in a heavy bottomed pan and cool.
• Add tomato puree constantly stirring to prevent lumps
• Gradually mix in hot stock ,stirring to blend well and cook on gentle fire.
• Saute the Mirepoix in fat and add sauteed vegetables to the sauce .
• Simmer for 4-6 hour and remove scum when it comes to top.

Note : over browning should be avoided as this tends to make sauce bitter